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Recipe of Any-night-of-the-week ‘Nikomi’ Simmered Udon Soup
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‘Nikomi’ Simmered Udon Soup is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. ‘Nikomi’ Simmered Udon Soup is something that I have loved my entire life.
Many things can more or less affect the taste quality of ‘Nikomi’ Simmered Udon Soup, starting from the type of ingredients, then the choice of recent ingredients, to the way to make and serve it. Don’t worry about getting ready scrumptious ‘Nikomi’ Simmered Udon Soup at dwelling, as a result of as long as the tips, this dish is usually a special treat.
The number of servings that can be served to make ‘Nikomi’ Simmered Udon Soup is 2 servings. So make sure that this portion is enough to serve for yourself and the one you love household.
So, this time, let’s strive it, let’s vary ‘Nikomi’ Simmered Udon Soup ourselves at dwelling. Staying with easy ingredients, this dish can present advantages in helping to take care of the health of our our bodies. You can make ‘Nikomi’ Simmered Udon Soup using 13 materials kind and 4 manufacturing steps. Here’s the way to make the dish.
‘Nikomu’ is a Japanese verb that means ‘boil well’. ‘Nikomi Udon’ is a dish of Udon Noodles that are cooked in a soup with various ingredients. It’s a comforting hot pot dish but you don’t need a clay pot. Just cook all ingredients in the soup using a saucepan or pot until softly cooked.
Ingredients and spices that must be Take to make ‘Nikomi’ Simmered Udon Soup:
- 2 servings Cooked Udon Noodles *Frozen type recommended
- 2 Shiitake
- 2 Chickuwa (Fish Sausages) OR/AND 4 Fish Balls
- 1 Bok Choy OR other Green Leafy Vegetable
- 2 Spring Onions
- 2 Eggs
- *Note: The above ingredients are suggestions. You can add Chicken, other Asian Mushrooms, Tofu, and etc
- <Soup>
- 2 cups Dashi Stock *OR 2 cups Water & 1 teaspoon Dashi Powder
- 2 tablespoons Sake (Rice Wine)
- 1/2 teaspoon Salt
- 1 tablespoon Soy Sauce
- 1/2 tablespoon Mirin
Steps to make to make ‘Nikomi’ Simmered Udon Soup
- If you use Frozen Udon, place in a heat-proof bowl, pour over boiling hot water and loosen the noodles, then drain.
- Heat all the soup ingredients in a large saucepan or pot. Today I used a clay pot called ‘Donabe’ in Japanese.
- Add Udon Noodles and other ingredients, and bring to the simmer. Eggs can be added at the end of the cooking process. When Udon Noodles are soft and vegetables are cooked, it is ready to enjoy.
- *Note: Cold Eggs straight from the fridge takes time to be cooked. Crack an Egg into a small cup and microwave at medium power about 500-600W for 30 seconds, then place it in the soup. And repeat with another Egg. This way Eggs can be cooked quickly in the soup.
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